Pea, ricotta and dill savoury pancakes
Ingredients
- 1 cup ricotta or cottage cheese
- 1 cup peas
- 1/3 cup parmesan
- 1 small handful of dill
- 1/2 tsp salt
- 3 eggs whisked
- 1/2 cup whole-wheat flour
- Butter or oil for pan frying
Instructions
- Add all of the wet ingredients into a large bowel and stir to combine
- Add the salt followed by the flour and mix the flour through.
- Allow to rest in the fridge for an hour or so if possible.
- Place a fry pan on medium heat and cook pancakes with butter or oil for about 2 minutes each side.
- Store in an airtight container for up to 3 days.
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